Classic Aussie desserts: Delicious pineapple upside-down cake

There’s something timeless about a pineapple upside-down cake. With its buttery caramel topping, sweet pineapple rings and moist sponge, this dessert has been a beloved classic for decades. Whether you’re reminiscing about childhood treats or discovering this nostalgic delight for the first time, it’s sure to bring warmth to any occasion.

Perfect for afternoon tea or as a delightful dessert, this cake combines a simple preparation with impressive results. The caramelised pineapples and cherries create a beautiful presentation, while the soft cake beneath is irresistibly light and flavourful.

Ingredients

• 50g softened butter
• 50g light soft brown sugar
• 7 pineapples rings in syrup, drained and syrup
• Glace cherries
• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs
• 2 tbsp pineapple syrup

Method

1. Preheat the oven to 180°C. While it’s heating up, whip up the topping by beating the butter and sugar together until creamy.
2. Spread it over the base and a quarter of the way up the sides of a 20-21cm round cake tin.
3. Arrange pineapple rings on top, then place the cherries in the centres of the rings.
4. Add your softened butter, golden caster sugar, self-raising flour, baking powder, vanilla extract and eggs to a bowl along with two tablespoons of pineapple syrup. Using an electric whisk, beat to a soft consistency.
5. Spoon the mixture into the tin on top of the pineapple and smooth it out so it’s levelled.
6. Bake for 35 minutes.
7. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.